Best 4 Orange And Polenta Cake Nigella Recipes
Indulge in a delightful culinary journey with our exquisite Orange and Polenta Cake, a masterpiece inspired by the culinary genius of Nigella Lawson. This moist and flavorful cake tantalizes the taste buds with its perfect balance of zesty oranges and nutty polenta, creating a symphony of flavors that will leave you craving for more. Embark on a delightful baking adventure as you explore the three variations of this delectable treat: the classic Orange and Polenta Cake, the decadent Chocolate and Orange Polenta Cake, and the refreshing Orange and Almond Polenta Cake. Each variation offers a unique taste experience, ensuring that every bite is a moment of pure bliss. Whether you prefer the timeless elegance of the classic recipe, the rich indulgence of the chocolate version, or the vibrant freshness of the almond variation, this collection of recipes promises to satisfy your every desire. Prepare to captivate your senses and embark on a culinary adventure that will leave you and your loved ones utterly enchanted.
Check out the recipes below so you can choose the best recipe for yourself!
ORANGE POLENTA CAKE
Give your dessert an Italian flavour with this moist and fruity polenta cake
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
- Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
Nutrition Facts : Calories 601 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
ORANGE & POLENTA CAKE
This delicious cake is full of zingy flavour and the syrup makes it something really special - enjoy!
Provided by Jamie Oliver
Categories Desserts Jamie Magazine Fruit Mother's day Italian Baking
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy - don't worry if it looks gritty, as the sugar will dissolve when it's cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
Nutrition Facts : Calories 470 calories, Fat 29.5 g fat, SaturatedFat 11.3 g saturated fat, Protein 8.6 g protein, Carbohydrate 45.1 g carbohydrate, Sugar 36.5 g sugar, Sodium 0.2 g salt, Fiber 1.9 g fibre
ORANGE POLENTA CAKE
This is a delicious cake. Moist and syrupy. It travels well as it is quite a heavy cake and keeps for up to a week. It also freezes well if you slice it to single serves and wrap in cling-wrap If you do not require a gluten free cake use regular flour and omit the xantahn gum. A variation to this recipe is to stir in chocolate chunks last thing before pouring the mix into the tin to bake.
Provided by Jubes
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C Grease a 22cm round loose bottom cake tin and line the base with baking paper.
- Wash the orange and place it in a saucepan(do not peel the orange-leave it whole). Cover with water and weigh the orange down with a smll saucer or bowl. Bring to the boil and then simmer for 10-15 minutes. Remove the orange from the saucepan and allow it to cool for 10 minutes.
- Chop the orange coarsely and discard any seeds.
- Place the orange and any of its juice into a food processor and pulse until it is finely chopped. Add the butter, sugar, flour, gum, polenta, almond meal, baking powder, egg yolks and the liquer. Pulse until just combined- do not over process.
- In a seperate bowl- whisk the egg whites until soft peaks form.
- Fold the egg whites into the orange mixture.
- pour the cake mixture into the prepared tin and bake for 40- 45 minutes.
- Meanwhile- combine the orange syrup ingredients in a small saucepan. Stir over a medium heat until the sugar has dissolved. Bring to the boil and cook for 2 minutes. The syrup will thicken slightly. Set the syrup aside until the cake is cooked.
- When you remove the cake from the oven, poke holes all over the surface and down into the cake( this allows the syrup to be absorbed better). Leave the cake in the tin.
- Pour all of the syrup over the surface of the cake and let the cake stand for at least 20 minutes, or until the syrup is absorbed into the cake.
ORANGE POLENTA CAKE
Make and share this Orange Polenta Cake recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
- Add eggs and egg whites, one at a time, continue beating between additions.
- Blend in yoghurt, polenta, coconut, orange rind and orange juice.
- Beat well for further 2 minutes.
- Pour into greased ring pan.
- Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.
Tips:
- Use a good-quality polenta. A coarse-ground polenta will give the cake a more rustic texture, while a fine-ground polenta will produce a smoother cake.
- Be careful not to overmix the batter. Overmixing will result in a tough cake. Mix just until the ingredients are combined.
- Don't overbake the cake. The cake is done when a toothpick inserted into the center comes out clean. Overbaking will result in a dry cake.
- Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.
- Serve the cake with your favorite toppings. Some popular toppings include whipped cream, fresh fruit, or a drizzle of honey.
Conclusion:
The orange and polenta cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or a snack. It is easy to make and can be customized with your favorite toppings. The cake is also a good source of fiber and vitamin C. So next time you are looking for a new cake to try, give the orange and polenta cake a try. You won't be disappointed!
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